ISHS Acta Horticulturae 301: IV International Symposium on Processing Tomatoes
TOMATOES FOR PROCESSING IN YUGOSLAVIA—PRESENT SITUATION AND PERSPECTIVES |
| Author: | M. Cerne |
| Abstract:
Of the total Yugoslav tomato production 9 to 14 percent are processed, 31 to 41 % enter the market in the fresh form and the rest are intended for home consumption. In the year 1989 from the total processed tomato quantities 58 % were processed in concentrate, 20 % in juice, 7 % in ketchup and 15 % in prepared dishes. The quality of the processed products available on the Slovene market is evaluated according to the Yugoslav regulations. The tomato concentrate from Macedonia and Turkey achieve the highest points, that from Vojvodina is better than that from Bulgaria. The ketchup from Slovenia made by the licence of Thomy and in other processing plants was better evaluated than the ketchup from Croatia and from Austria. The juice from Vojvodina was better than that from Bosnia or Croatia. The Macedonian and Bulgarian peeled tomato is equal in all the characteristics while the sample from Italy got less points. Tomato slices used for pizzas from Croatia are better than that from Serbia. | |
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